Tasty Deviled Egg Christmas Trees

These Deviled Egg Christmas Trees add a fun holiday vibe to your festive spread and they're much easier to make than they look. With their bright colors and smooth filling, they'll wow everyone and turn a simple starter into something truly special.

I whipped these up for a Christmas morning get-together when I wanted something impressive but stress-free. They disappeared in minutes and now I'm stuck bringing them to every holiday party.

Gather Your Ingredients

• Large eggs: Pick the freshest ones you can find for easier peeling and better texture
• Butter: Adds a smooth richness that helps when cooking the greens - grab unsalted if possible
• Garlic: Gives that essential flavor kick - whole cloves work better than pre-minced stuff
• Baby spinach: Creates that beautiful Christmas green color with a mild taste - look for fresh, crisp bunches
• Mayonnaise: Holds everything together - the creamier the better
• Mustard: Adds that tangy kick - regular yellow or fancy Dijon both do the trick
• Lemon juice: Perks up all the flavors - squeeze it yourself if you can
• Smoked paprika: Gives a subtle smoky flavor - the Spanish kind works great
• Hot sauce: Brings just enough heat - add more or less to your taste
• Dehydrated potato flakes: Helps the filling stay firm - make sure they're unflavored
• Red fresno chili pepper: Adds festive color and mild spice - pick plump, firm ones
• Yellow bell pepper: Makes perfect little stars - grab one with bright, thick walls

How to Make It

Boil and Cool the Eggs:

Drop eggs in cold water and heat until boiling on medium. Lower to a gentle simmer and cook 12 minutes. Plunge them right into ice water afterward. This stops them from overcooking and getting that gray ring.

Prepare the Fillings:

Heat butter in a pan over low-medium heat and toss in sliced garlic. Let it cook until it smells good but doesn't brown, about 1-2 minutes. Toss in spinach until it wilts down, then let it cool before squeezing out water. This keeps your filling from getting soggy.

Peel and Halve the Eggs:

Tap cooled eggs gently and peel them under running water for best results. Cut a tiny bit off the bottom so they stand up straight, then cut the rest sideways instead of lengthwise to create wider bases for stacking.

Mix the Filling:

Scoop all yolks into a bowl. Add your cooled spinach-garlic mix, mayo, mustard, lemon juice, paprika, hot sauce and potato flakes. Mash everything until it's smooth and bright green. Give it a taste and add salt or more lemon if needed.

Fill and Shape the Trees:

Put your green mixture into a piping bag with a star tip or a plastic bag with the corner cut off. Squeeze the filling onto each egg base in tall, swirly mounds that look like little trees. Take it slow for the best shapes.

Add the Garnishes:

Sprinkle each tree with bits of red chili pepper like ornaments and top with tiny yellow pepper stars. Press them in lightly so they stick, then chill everything until party time for the best look.

I love using spinach for that perfect green color plus the bonus nutrition. The first time my niece spotted these she jumped up and down with excitement and grabbed two before we even started our meal - now we can't have a family Christmas without them.

Flavor Boosters

Keep any extras in a flat layer on a dish and wrap tight with plastic or pop in a sealed container. They'll stay good up to two days but taste way better on day one. If you need to work ahead, get the egg whites ready and make the filling but don't put them together until closer to party time.

Serving Suggestions

Set them out on fresh herbs or microgreens to look like little trees in snow. Sprinkle with a bit of paprika or food-safe sparkles for extra magic. Serve them cold as part of a breakfast spread or pass them around with meat and cheese boards for something different.

Creative Twists

You can swap in Greek yogurt for some or all of the mayo if you want something lighter with a bit of tang. Without spinach, you'll get yellow filling that tastes great but won't have that Christmas tree look. Try using jalapeños instead of fresno chilies for different heat, or go with parsley if you want something milder.

After taking these to my block party last year, three neighbors asked for my recipe and I'm now automatically invited to every community event. Once you try making them, you'll see how a basic deviled egg can become the highlight of any holiday gathering.

Common Questions About This Recipe

→ How do I achieve the Christmas tree effect on the deviled eggs?

Add spinach to your egg yolk mixture for the green color, then pipe it in a tall shape on the egg whites to look like trees. Add small red bell pepper stars and bits of chili as tree decorations.

→ Can I prepare these deviled eggs ahead of time?

You can cook the eggs and mix up the filling one day early. Just wait to put them together and add decorations until right before you serve them for the best look and taste.

→ Is there a substitute for dehydrated potato flakes?

You can swap in instant mashed potato mix or skip it altogether for a creamier filling. The potato just helps the mixture hold its shape better.

→ Can I make these eggs less spicy?

Sure! Skip the hot sauce and use sweet peppers instead of spicy ones. You can easily change how hot they are by leaving out any spicy parts.

→ What's the best method for peeling hard-boiled eggs?

After boiling, drop eggs in ice water, then lightly tap and roll them on your counter to break the shell before peeling. Eggs that aren't super fresh will actually peel more easily than new ones.